平阳黄汤机械闷黄关键技术初探  

Preliminary Study on the Key Technology of Mechanical Yellowing of Pingyang Huangtang Tea

作　　者：王家鹏[1,2] 叶丽琴 范起业 董占波[3] 徐斌 刘洁 谢前途 WANG Jia-peng;YE Li-qin;FAN Qi-ye;DONG Zhan-bo;XU Bin;LIU Jie;XIE Qian-tu(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource,Hangzhou 310016,China;Pingyang County Agricultural and Rural Bureau,Wenzhou 325400,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究所,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016 [3]平阳县农业农村局,浙江温州325400

出　　处：《中国茶叶加工》2023年第2期5-9,共5页China Tea Processing

基　　金：平阳县农业农村局政府采购项目(HQZB-PYCG-20220509002)。

摘　　要：文章针对平阳特早茶品种一芽二三叶为主的鲜叶,使用黄茶闷制机研究不同闷黄次数、闷黄时间、闷黄温度等对闷黄效果的影响,通过感官审评和内含成分分析,确定平阳黄汤机械闷黄关键技术。结果表明,采用黄茶闷制机闷黄三次制得的平阳黄汤品质最佳,三次闷黄参数相同:摊叶厚度7 cm,温度60℃,湿度50%,时间2 h。在保证传统平阳黄汤特征及品质的同时,闷黄工艺得到简化,大大缩短了闷黄的时间,为实现平阳黄汤全程机械化加工奠定了基础。This paper aims to study the effect of different yellowing frequency,time and temperature of the yellowing machine on the yellowing effect of the fresh tea leaves of Pingyang Tezaocha,which are mainly composed of one bud,two or three leaves,and determine the key technology of mechanical yellowing of yellow tea through sensory evaluation and content analysis.The results showed that the quality of yellow tea obtained by yellowing three times in a yellowing machine was the best,and the parameters of each yellowing process were the same:the thickness of spreading leaves was 7 cm,the temperature 60℃,the humidity 50%,and the time 2 h.While ensuring the characteristics and quality of traditional Pingyang Huangtang Tea,the yellowing process has been simplified,significantly shortening the yellowing time,laying the foundation for realizing the whole-process mechanized processing of Pingyang Huangtang Tea.

关 键 词：平阳黄汤 加工工艺 机械闷黄 品质特征 

分 类 号：TS272.59[农业科学—茶叶生产加工]